Sunday
night dinner is always a bit more special than weekday dinners, because I have
more time to cook. This is my version of Slow-Cooked Beef Bourguignon inspired
by Julia Child.
Julia
Child said, “Beef Bourguignon is one of the most delicious beef dishes
concocted by man.”
Serves
4 very hungry adults.
Ingredients:
3 ½
pounds beef chuck roast, cut into 1-inch cubes
1
cup of good red wine
12
ounces of bacon
1
medium onion, diced
4-6
medium carrots, diced
1
pound of mushrooms, sliced
2
garlic gloves, minced
1
tablespoon tomato paste
1
bay leaf
flour
fresh
or dried thyme
salt
and pepper to taste
Steps:
1. Warm a frying pan over medium-high
heat. Cook the bacon until the fat has rendered and the bacon is golden and
crispy. Remove the pan from the heat and transfer the bacon to a plate lined
with a paper towel to drain. Save the bacon fat in the frying pan for later.
2. Pat the beef cubes dry and sprinkle
them with salt and pepper. Dredge the beef cubes in flour, making sure to
completely coat each cube. Use a
couple of tablespoons of bacon fat to coat a dutch oven. I love my Le Creuset. When the bacon fat is shimmering and
you see a wisp or two of smoke, add a single layer of beef cubes to the pan to
sear. Do not crowd the pan; sear the meat in batches. Let the beef sear without
moving until it releases easily from the pan and the underside is golden-brown, 2-3 minutes. Flip the pieces and sear on the other side. Again, let the meat
sear without moving for
2-3 minutes until they release easily from the pan.
Transfer the seared meat to the slow cooker.
3. Deglaze the pan with 3/4 cups of wine. Scrape the dark glaze and any crispy bits from the bottom of the pot as the wine simmers. When the pot is clean, pour the wine over the seared meat.
4. Add another tablespoon of bacon fat to
the dutch oven and reduce the heat to medium. Cook the onions with ¼ teaspoon
of salt until soft and browned, 6 to 8 minutes. Add the carrots and garlic.
Cook until softened. Add the
vegetable mixture to the slower cooker with the meat.
5.
Add ¼ cup of wine to the dutch oven.
Add 1 tablespoon of tomato paste.
Stir until it is all dissolved in the wine. Pour the wine mixture over the vegetables and meat in the
slow cooker. Place one bay leaf on top.
6. Add
another tablespoon of bacon fat into the dutch oven, on medium heat. Add the
mushrooms and sautée until they are golden brown, 8-10 minutes. Transfer the
mushrooms into the slow cooker. Crumble the bacon and add to the beef and vegetable mixture.
7. Stir the beef cubes and vegetables in
the slow cooker. Add salt and
pepper to taste. Add thyme and mix
well. Pour the stock over the beef and vegetables. The liquid should come about ¾
of the way to the surface of the ingredients.
8.
Cover the slow cooker and cook for about 6 to 6 ½ hours.
Tips:
*Choosing
the Wine: When in doubt, choose a
red wine that you like to drink.
*Chicken vs.
Beef Broth: You might think beef
stock would be a natural choice for this recipe, but I often find store bought
beef stock to taste watery and lacking any real beef taste. Unless you make
your own
beef stock, I recommend using chicken stock. I prefer Trader Joe’s brand of chicken stock.
There
are a variety of ways to serve Beef Bourguignon. You can serve it with mashed potatoes, boiled potatoes,
noodles, or plain steamed rice.
Sometimes
you need variety, even when it comes to beef.
Buon
Appetito!
